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Chutney Roast

Holiday.Cook's picture
Ingredients
  Unsweetened pineapple juice 1⁄3 Cup (5.33 tbs)
  Steak sauce/Worcestershire sauce 1⁄4 Cup (4 tbs)
  Orange juice 3 Tablespoon
  Lemon juice 2 Tablespoon
  Sugar 1 1⁄2 Teaspoon
  Lemon pepper seasoning 1⁄2 Teaspoon
  Beef tenderloin 3
  Chutney 1⁄2 Cup (8 tbs)
Directions

Remove meat from bag, reserving marinade.
Chill marinade while grilling meat.
Insert meat thermometer near the center of the roast.
For a charcoal grill, arrange medium-hot coals for indirect cooking in a covered grill.
Test for medium heat where meat will cook.
Place meat on a rack in a roasting pan on the grill rack.
Cover and grill for 30 minutes or until meat thermometer registers 135°, brushing with reserved marinade halfway through grilling time.
Discard any remaining marinade.
Cut up any large pieces of chutney; spoon chutney evenly over the meat.
Cover and grill to desired doneness.
Allow 35 to 45 minutes total time for 140° (rare) and 45 to 60 minutes total time for 145° (medium-rare).
[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and grill on rack in pan.] Slice the beef tenderloin to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
100 Minutes
Ready In: 
115 Minutes
Servings: 
4

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